Combine cherries, mixed peel, pistachios and orange liqueur in a medium bowl. Set aside for 1 hour to macerate.

Step 2

Combine the yeast, milk and 2 teaspoons of the caster sugar in a small bowl. Set aside for 5 minutes or until foaming.

Step 3

Use an electric mixer to beat the butter and remaining sugar in a medium bowl until pale and creamy. Add the egg and beat until just combined. Add the orange rind and cardamom and stir to combine. Add the yeast mixture and flour and stir to combine. Turn onto a lightly floured surface and gently knead for 5 minutes or until smooth. Place in a greased bowl and cover with plastic wrap. Set aside in a warm draught-free place for 1 1/2 -2 hours or until dough doubles in size.

Step 4

Preheat oven to 180°C. Knock down dough with your fist. Grease 10 (1/2 cup/125ml capacity) mini loaf pans. Roll into a 40 x 50cm rectangle. Brush with melted butter and sprinkle with cinnamon. Sprinkle with cherry mixture. Roll from a long side to enclose filling. Use a sharp knife to cut crossways into 5cm-wide pieces. Place in the prepared loaf pans. Loosely cover with plastic wrap and set aside for 20 minutes to rise. Bake in preheated oven for 20 minutes or until golden brown and loaves sound hollow when tapped on the base. Turn onto a wire rack and leave to cool.

Step 5

Combine the icing sugar and milk in a small bowl to form a smooth paste. Drizzle over the loaves. Leave aside to set.

If you don't like glace cherries, substitute them with sultanas or currants. You can also use any liqueur you prefer; kirsch (a cherry liqueur) also works well with this recipe. Also makes 2 large loaves.

Ratings & Comments

Ratings & Comments

I sliced mine into pin wheels to make them easier to share & because I didn't have mini loaf tins & sprinkled with cachous. I also substituted dried cranberries for the cherries. They were delicious & looked beautiful. It didn't rise as well as I would have liked so prob a full 2 hours is required.